Are you looking for an easy weeknight dinner ideas? Pork and Potato stew is a good dish that I recommend. It is easy to make and can be eaten with different side dishes such as whit rice, wild rice, or even unsalted crackers.
I like the consistency and overall taste of Pork and Potato Stew. The all-purpose flour did a great job in making the sauce thick, while the spices blended together to create a mild flavor that is just right to the palate.
I used pork shoulders for this recipe. Beef can also be used, but I suggest that you add more cooking time to make the beef tender. The chicken stock, on the other hand, was used for a purpose. Pork and chicken tastes good when combined and that is the simple reason why I used chicken stock.
Try this Pork and Potato Stew Recipe. Let me know what you think.
Pork and Potato Stew Recipe
Ingredients
- 2 lbs. pork sliced into cubes
- ½ cup all-purpose flour
- 3 tablespoons cooking oil
- 1 medium yellow onion chopped
- ½ cup chopped celery stalk
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3 pieces medium plum tomato wedged
- 2 large baking potato sliced into cubes
- 2 cups chicken stock.
- Salt and ground black pepper to taste
Instructions
- Heat the cooking oil in a cooking pot.
- Dredge the pork slices in all-purpose flour. Pan fry until the color turns medium brown.
- Add onion, tomato, and celery. Stir and cook for 5 minutes in medium heat.
- Add thyme and oregano.
- Pour-in the chicken stock; let boil. Cover and simmer for 45 minutes while stirring every 10 minutes.
- Add the potato. Cook for 10 to 12 minutes in medium heat.
- Once the texture thickens, add salt and pepper to taste.
- Transfer to a serving plate.
- Serve. Share and enjoy!
leah says
August 16, 2015 at 9:54 pmI love cooking , and I always love to try your recipe panlasang pinoy is the best for my taste…:-)
elle says
August 20, 2015 at 4:31 amI tried this and it was really easy to make and very delicious! My family loved it! Tomorrow I’ll be making the Bok Choy with Garlic Sauce. Thanks for sharing 🙂
Neal says
September 6, 2015 at 10:59 amhi chef vanjo,
tnxs for all the recipes, it really helps me a lot.
now i know how to cook my own food even im far from
my love ones…thanks and God bless…
Vanjo Merano says
September 7, 2015 at 10:35 amWelcome, Neal.
Allan says
September 22, 2015 at 7:27 pmChef,
Is it okay to use celery powder instead of fresh?
Leo says
August 20, 2016 at 9:24 pmI tried this but never achieved its reddish color in the picture. Any suggestions?
Vanjo Merano says
August 20, 2016 at 9:55 pmLeo -- try using ripe to overripe tomato. This taste sweeter and makes the stew reddish.
Allison says
September 25, 2016 at 12:58 amHi I am here in Okinawa and they don’t seem to sell Roma/ plum tomatoes. Will regular tomatoes still work?
Vanjo Merano says
September 25, 2016 at 8:55 amHi Allison -- when you say regular tomato, are you referring to beefsteak tomato? If yes, then this should also be possible as long as it is ripe.
jane rosales says
February 27, 2017 at 4:25 amcan i add beef stock instead of chicken stock?